The most delicious high altitude chantilly cake. This cake starts with a soft, fluffy vanilla cake, layered with wild blueberry preserves and sweetened chantilly whipped cream, swirled with more preserves. This light and refreshing blueberry jam cake makes a lovely dessert for warmer weather, and can be customized with any flavor of jam that you like.
You might also love these high altitude recipes for limoncello cream cake, coconut cream sheet cake, and chocolate Kahlua and cream cake.

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What is a Chantilly Cake?
A chantilly cake is a simple combination of soft white cake or vanilla cake, berries or fresh fruit and chantilly whipped cream. Instead of berries, though, I filled the cake layers with sweet wild blueberry preserves.
So how is chantilly whipped cream different from regular whipped cream? Basically, chantilly whipped cream is just a fancy term for sweetened whipped cream, as it contains a little more sugar than you might usually add to whipped cream. So instead of 1-2 tablespoons of sugar for 1 cup of heavy whipping cream, this recipe uses 1/2 cup of powdered sugar. The extra powdered sugar helps to stabilize the cream so that it can be used as a frosting, as does the addition of some cream cheese. Even so, it’s far less sweet and rich than a typical buttercream frosting, and really is completely delectable, especially swirled with the blueberry jam.
Why You’ll Love This Recipe
Versatile Recipe. Instead of blueberry jam, you can make this jam and cream cake with cherry, strawberry, raspberry, blackberry, apricot or peach jam. If you like, add some fresh fruit or berries between the cake layers, and decorate the top of the cake with more fruit just before serving.
Light and Creamy. I love a chilled dessert for summer, and a whipped cream covered cake is so much more refreshing on a hot day than something heavy and rich.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Vanilla Cake. For a smaller, 6-inch cake, I used half my vanilla cake recipe. It’s moist, soft, fluffy, and easy to make.
- Wild Blueberry Preserves. When I’m not making my own jam, I love Bonne Maman jams and preserves. Their wild blueberry preserves are just wonderful to use as a cake filling, and my 5-year old loves them in his peanut butter and jelly sandwiches.
- Cream Cheese. Adds a little body to the whipped cream and helps to stabilize it, so it doesn’t deflate on the leftover cake. I recommend full fat block style cream cheese, not light cream cheese. You can also use mascarpone cheese.
- Powdered Sugar. Sweetens and stabilizes the whipped cream.
- Vanilla Bean Paste. Adds rich vanilla flavor and pretty black specks to the whipped cream. You can just use vanilla extract, too.
- Heavy Whipping Cream. You need the high fat content of heavy whipping cream for thick, fluffy whipped cream that doesn’t deflate.
Instructions
Cake
- Preheat the oven to 350 F, and position a rack in the center of the oven. Spray the bottoms of two 6-inch cake pans with non-stick baking spray.
- Prepare 1/2 Recipe Vanilla Cake Batter for a 6-inch cake. For an 8-inch cake, make the full cake recipe, and double the rest of the ingredients for the jam and whipped cream frosting.
- Divide the batter between the cake pans, and bake the cakes for about 25-30 minutes, until the top of the cake springs back when gently touched, and a toothpick or cake tester comes out clean.
- Set the pans on a cooling rack and cool the cakes completely. When the cakes are cooled, remove them from the pans and use a sharp knife to split each cake into two layers, so you have a total of four thin cake layers.
Filling
- Place one of the cake layers on a serving plate. Spread 3-4 tablespoons of the blueberry preserves over the cake.
- Stack the remaining cake layers on top, filling each layer with 3-4 tablespoons of preserves.
Frosting
- In a bowl, use an electric mixer to beat the cream cheese with the powdered sugar and vanilla until smooth.
- Stream in the cold heavy whipping cream and beat on medium speed until soft, thick, fluffy peaks form that hold their shape.
- Frost the cake all over with the whipped cream. Use a spoon to add small dollops of blueberry preserves onto the whipped cream, then gently swirl it in.
- Serve the cake immediately, or refrigerate until ready to serve. Store the leftover cake in an airtight container in the refrigerator for up to 3 days.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common questions with cake making, so that you can be successful in your own baking! I also suggest reading these comprehensive posts on making Perfect American Buttercream, How to Stack, Fill, Crumb Coat and Frost Layer Cakes and How to Use Piping Bags.
Frequently Asked Questions
Does this cake need to be refrigerated?
Yes, with the whipped cream frosting, you’ll need to refrigerate your cake. You can let it sit out for a bit before serving.
Can I make the chantilly whipped cream without the cream cheese?
You can omit the cream cheese if you prefer, but be sure to whip the cream to firm peaks, to ensure it doesn’t deflate on the cake.
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High Altitude Blueberry Jam and Cream Chantilly Cake
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
- 6-inch Round Cake Pans (x2)
Ingredients
- ½ recipe High Altitude Vanilla Cake
- 1 cup wild blueberry preserves
- 4 oz cream cheese, softened for 1 hour
- ½ cup powdered sugar
- ½ tsp vanilla bean paste or vanilla extract
- 1 cup cold heavy whipping cream
Instructions
Cake
- Preheat the oven to 350 F, and position a rack in the center of the oven. Spray the bottoms of two 6-inch cake pans with non-stick baking spray.
- Prepare 1/2 Recipe Vanilla Cake Batter for a 6-inch cake. For an 8-inch cake, make the full cake recipe, and double the rest of the ingredients for the jam and whipped cream frosting.
- Divide the batter between the cake pans, and bake the cakes for about 25-30 minutes, until the top of the cake springs back when gently touched, and a toothpick or cake tester comes out clean.
- Set the pans on a cooling rack and cool the cakes completely. When the cakes are cooled, remove them from the pans and use a sharp knife to split each cake into two layers, so you have a total of four thin cake layers.
Filling
- Place one of the cake layers on a serving plate. Spread 3-4 tablespoons of the blueberry preserves over the cake.
- Stack the remaining cake layers on top, filling each layer with 3-4 tablespoons of preserves.
Frosting
- In a bowl, use an electric mixer to beat the cream cheese with the powdered sugar and vanilla until smooth.
- Stream in the cold heavy whipping cream and beat on medium speed until soft, thick, fluffy peaks form that hold their shape.
- Frost the cake all over with the whipped cream. Use a spoon to add small dollops of blueberry preserves onto the whipped cream, then gently swirl it in.
- Serve the cake immediately, or refrigerate until ready to serve. Store the leftover cake in an airtight container in the refrigerator for up to 3 days.
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